Easy Pan Fried Fish creates a nice crust on the outside of the fish and a juicy, flaky inside. This is one of my favorite quick ways to make white fish. Serve this with lemon wedges, fresh parsley and a side of couscous. If you need a seafood dinner on the table in under 15 minutes this is the recipe for you!
We eat fish weekly in my house and this Easy Pan Fried Fish is they love. All of my kids enjoy it which makes it an easy, healthy meal that I can put on the table for them.
My kids prefer either salmon or a light white fish so I am always coming up with new ways to make it. They especially love crispy pan-fried fish.
Some of my favorite ways to make white fish is this pan-fried fish recipe, Air Fryer Cod, Baked Lemon Cod, Baked Parmesan Fish Sticks and this Pan-Fried Cod.
Today’s method of making fish is an especially easy way to make fish. Pan-frying fish really is so simple and a delicious way to make seafood. You start by seasoning the fish, then bread it and quickly pan fry it on the stove. From start to finish you can have this on the table in under 20 minutes.
I love the bread crumbs crust that helps create a crispy outer layer and keeps the fish soft and flaky on the inside. Serve this with your favorite salad like this Lemon Arugula Salad, these Mediterranean Vegetables or steamed vegetables and lemon wedges.
If you like a fish fry this is the recipe for you.
Recipe Ingredients
- White Fish of your Choice: Any fresh fish would work for this pan fried fish recipe but the type of fish I especially like tilapia, flounder, catfish, striped bass, or red snapper.
- Garlic Powder: The crust uses garlic powder to add a slightly garlic flavor but you can leave it out if you want. You also could use finely minced fresh garlic instead.
- Panko Breadcrumbs: I like the texture that panko breadcrumbs creates but you could also use regular breadcrumbs.
- Italian Seasoning: I used Italian seasoning in the crust. You could use a variety of other spices like paprika, old bay seasoning, oregano, Greek seasoning or thyme.
- Parmesan Cheese: I like to add Parmesan cheese into the crust mixture but if you can’t have dairy you can leave it out. You also can other finely grated mozzarella cheese instead.
- Egg: The egg helps to bind the crust onto the fish.
HOW TO MAKE THIS PAN FRIED FISH
Step 1: Season the Fish: Season fish on both sides with salt and pepper.
Step 2: Add Flour to the Bowl: Add the flour to a shallow dish.
Step 3: Create the Crust Mixture: In a shallow bowl, add garlic powder, breadcrumbs, Italian seasoning and parmesan cheese.
Step 4: Prepare the Egg: In another shallow bowl, beat the egg mixture.
Step 5: Coat the Fish: Dip fish fillets {both sides of each fillet} in the flour and shake off the excess flour then dip into the whisked eggs, then the panko/parmesan mixture, and set the fish aside.
Step 6: Pan Fry the Fish: Heat the non-stick pan – a large skillet or cast iron skillet on medium-high heat and then add the vegetable oil.
Once there is hot oil place fish in the skillet and fry the fish skin side down in the vegetable oil for about 2 minutes on each side until golden brown and there is a crispy skin and the fish flakes.
Step 7: Remove Excess Oil: Prepare a plate with a paper towel. Lay crispy fish fillets on it to remove excess oil.
Garnish with parsley. Serve with tartar sauce, rice or french fries and lemon wedges to add a touch of lemon juice to each filet.
Recipe FAQ
You want to make sure the skillet is hot and the oil is also hot when you add the fish in. Let it sit for about 3-4 minutes without touching it and then it should release from the pan when you use a spatula. It only takes about 3-4 minutes on each side to cook the fish. The internal temperature should be 145 degrees F. Avoid overcrowding and cook in batches if necessary.
Use paper towels to pat the fish dry on both sides especially if your fish was thawed from frozen as there is often excess water. By patting the fish dry you ensure the crust sticks to the fish.
Firm and flaky fish like cod, tilapia, snapper, or salmon work well. Use fillets of even thickness for consistent cooking.
Using a non-stick or cast iron skillet is ideal to prevent sticking. Ensure the pan is big enough to fit the fillets without crowding.
Use oils with a high smoke point, like canola, vegetable, or avocado oil. Heat the oil until shimmering but not smoking.
Recipe Modifications
- Herbs: Herbs that can be added that are a nice addition are parsley, dill, basil or fresh oregano.
- Spices: Spices that are nice to add to the breadcrumb mixture are paprika, chili powder, cumin or za’atar.
- Cheese: Other cheese that works nicely in this recipe are finely shredded mozzarella or pepper jack cheese.
- Breadcrumbs: I enjoy the texture of panko breadcrumbs when I make crusted fish but you could also use regular breadcrumbs.
- Vegetables: Add in vegetables while you are pan frying the fish like zucchini, spinach or tomatoes. You also could add finely minced garlic or onion to the pan alongside the fish.
- Aromatics: Add butter and aromatics (like garlic, thyme, or lemon slices) to the pan in the last minute of cooking. I like to spoon the melted butter over the fish for added flavor
- Sauces: Add a sauce to the pan fried fish. A few favorites are a creamy dill sauce, a tahini yogurt sauce, a spicy sauce with sriracha mayo and chimichurri mixed together or a sweet-tangy glaze using a drizzle honey mustard, teriyaki glaze, or balsamic reduction.
- Pickled Vegetables: I love pickled vegetables and they work nicely with this fish. Add these Pickled Vegetables or Pickled Red Onions on top of the fish.
OTHER SEAFOOD RECIPES YOU MIGHT LIKE:
We love seafood in our house and make it a lot. If you do too you should try one of these delicious recipes.
- PAN FRIED GARLIC BUTTER COD
- BAKED PARMESAN FISH STICKS
- GREEK BAKED TILAPIA
- HONEY MUSTARD SALMON
- EASY LEMON SALMON KABOBS
- MEDITERRANEAN FISH SOUP
- AIR FRYER SALMON
Easy Pan Fried Fish
Ingredients
- 4 white fish fillets {like cod or tilapia}, skinless, boneless {approx. 5 oz. filets}
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/3 cup vegetable oil {or canola or avocado oil}
- 1/.4 cup plus 2 tbsps. flour
FOR THE CRUST
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese
- 1 egg beaten
Instructions
- Use paper towels to pat the fish dry on both sides especially if your fish was thawed from frozen as there is often excess water.
- Season fish on both sides with salt and pepper.
- Add the flour to a shallow bowl.
- In another shallow bowl, add garlic powder, breadcrumbs, Italian seasoning and parmesan cheese and mix together.
- In another shallow bowl, beat egg.
- Dip both sides of each fillet in the flour, then the whisked eggs, then the panko/parmesan mixture, and set the fish aside.
- Heat a large non-stick skillet over medium-high heat. Add the vegetable oil. Once the oil is hot add the fish into the skillet and cook the first side for about 3-4 minutes then flip and cook the other side for about 3-4 minutes.
- Prepare a plate with a paper towel. Lay fish on it to remove excess oil.
- Garnish with parsley and lemon wedges and serve with rice.
Notes
- Some nice white fish options for this recipe are: Tilapia, flounder, catfish, striped bass, or red snapper.
- How to store leftovers: Store in the refrigerator in an airtight container for up to 5 days.
How to reheat: Reheat in the oven or air fryer or in a skillet on medium low heat until warm through. - Use oils with a high smoke point, like canola, vegetable, or avocado oil. Heat the oil until shimmering but not smoking.
- Firm and flaky fish like cod, tilapia, snapper, or salmon work well. Use fillets of even thickness for consistent cooking.
